Hello. Welcome as always to Paulina Kitchen! Did they hear about Furacho ? Are they a form of commercialization, a sustainable initiative, a business model or simply the best way to go tapas and wines in Galicia?
It seemed very interesting to bring you a little information about them. Let's see what it is.
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THE ORIGIN OF THE FURANCHES
The human being always joined to eat, drink and speak. The history of the origin of Furacho seems not to be the exception to all this.
Well located and registered with their origin in Galicia , it is believed that they were born in ancient times when the Galician peasants shared their own homemade wine with friends and neighbors.
Both for tasting and to consume the surplus, meetings were armed outside the house or on the terraces taking advantage of the weather. He also talked, drank and ate a cheese and bread pecking, the important thing was the wine.
What are they?
Born as a way not to waste the production of homemade wine, they maintain the old essence of being a private place inside the owner's winery or housing. In this furacho , the owners of the small wineries sold to the inhabitants of the town, the production resulting from a harvest that exceeded their usual sales or consumption.
"Loureiro" areas , a common name that designates the laurus noble nobilis laurum tree, because the winemakers called to go to their establishments putting a bay branch at the door. This practice is no longer common but the denomination was traditionally left.
What does the word mean
The Galician boasts of being ingenious. Thus, when they began to detect in the small wineries an important surplus of wine that could not consume, they began to offer it in the town calling the neighbors and family to consume this wine along with a tapas of what is produced for consumption itself of the owner of the house.
They put furacho to the place destined for such needs because it comes from the word furo-acho (wide hole) that was done in the barrel with the spincho to test the wine.
FURANCHE OPERATION
Furacho is an enogastronomic concept that allows locals and foreigners to share from a more homemade and artisanal place the Galician experience.
The main area of Furancos is the Baixas rias , followed by Betanzos . But they have spread through several places in Spain.
What can eat?
We must take into account that if we talk about Furacho , we talk about eating well, homemade and abundant . We already said that since its inception, to the tasting of the wine, the food produced and ate the owners of the place was always added. This makes prices not as high as any other gastronomic place.
The system they handle is the traditional Spanish called tapas. We can find traditional dishes such as potato tortillas, local production sausages, croquettes , sea products such as sardines, squid, mussels, etc. Of course, these dishes vary from one place to another because, as it told them, production is local and homemade. There is no letter, only what the place produces is consumed.
We can also find homemade desserts such as fried milk or flan and close the experience with coffee and homemade liquors for the desktop.
In addition to the enogastronomic part, the beauty of these places lies in the simplicity of your kitchen, decoration and furniture. It should be clarified that one can also take their own food.
When are Furancos?
Furancos have an operating season that goes from December until summer ends, but in many cases they close before because they exhaust the provision of excess wine, which is the objective of this type of establishments.
In these places you cannot take anything other than the open wine of the house. A young wine that is sold until its production is exhausted.
How they work in Galicia
Currently Furacho is a disseminated concept by some peoples of Spain but, by becoming massive and successful, businesses that did not have their traditional characteristics and other commercial problems.
Parallel businesses arose that were bars or tascas taking the name of Furancos to summon the unsuspecting audience . The hotel scope began to see them as a threat to real and legal establishments. Its operation should be regulated.
In 2011 there was a record of wine production and the appearance of legal and illegal furancos grew in an excessive way.
Current legislation in Galicia
In 2021 and after records in wine and furancos production , the Board of Galicia made the decision to prepare legislation on the subject. It says that:
"The premises used mainly as private housing are considered furancos but where their owners sell the surplus of the wine of their own harvest, prepared at home for their particular consumption, together with the tapas that, as food products regularly prepared by them/they, serve as an accompaniment."
The Board of Galicia follows this topic closely to incorporate the necessary modifications so that this traditional concept can work together with the new and modern forms of supply.
